Roasted aubergine dip

Roasted aubergine dip

Cooking time: 40 minutes

Preparation time: 20 minutes


Serves: 4

2 large aubergines 1 fat garlic clove, crushed juice 1/2 lemon 2 tbsp tahini paste (sesame seed paste) 3-4 tbsp olive oil 3 pita breads


Preheat the oven to 200°C. Griddle aubergines all over until the skin is charred, then place in a roasting tin, and roast in the oven for 20-30 minutes until soft. Let cool slightly. Peel away the skin and discard. Put the flesh in a processor along with the garlic, tahini paste and lemon juice. Season, and process until smooth. Add the olive oil with the motor is running, until you get a nice, thick consistency. Grill or toast pitas, then cut into fingers or wedges and serve.

Whirlpool tips

The aubergines can be baked on the crisp plate. Preheat the crisp plate with a little oil for 2½-3 minutes on Crisp. Place the aubergines, cut in halves, with the cut side towards the plate. Cook for about 6 minutes on Crisp, then turn and cook the other side for about 3 minutes on Crisp.